5 Ingredients or Fewer
ChefSteps' Genius Roasted Onion Cream
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42 Reviews
Jennifer M.
January 22, 2021
Has anyone tried to add wine to this recipe? Trying to make a dairy-free play on a Red Wine Soubise. Was thinking of reducing some red wine to cook off the alcohol flavor and then blending in a bit when the onions go into the blender to make this a red colored sauce to use over a Portobello mushroom "steak." Wanted to know if anyones added any wine or stock to this sauce when they made it? Also curious how loose this sauce is when making the original way?
Sprudent
February 5, 2020
Wow! They don't call it "genius" for nothing. I've never written, but this recipe compelled me. I can already taste it.... Can't wait to try it!
Cathy C.
July 26, 2017
I want to make scalloped potatoes, I would like to get rid of the cream, or milk part. Do you think this would work? Ant ideas?
Sarah T.
December 2, 2016
Can you do this in a microwave? I'm having an issue with my oven at the moment..
Clara J.
October 12, 2015
Love this. I've made it a few times & have put it on a number of things. Soup, sauce, part of a dressing, So good!
Andrea M.
August 11, 2017
Clara Joy -- so you have used this recipe to swap out for cream in savoury dishes? I would use it in scalloped potatoes to give it body on top of a rice milk and in a cream pasta sauce...so mix with tomatoes for the effect. You are saying this would work?
sunnycooksandhow
May 15, 2015
Could you clarify what this means "until they are very dark on the outside and molten soft on the inside—and should not have taken on any color." If the onions are very dark on the outside, then they have taken color, yes?
Kristen M.
May 15, 2015
Good point -- I'll clarify. The centers of the onions (the part you use in this) should be soft and sweet but not take on any color. It's not a big problem if they do -- your sauce will just be more of a beige than white.
Mim
May 10, 2015
Please+be+aware+that+onions+with+skins+left+on+often+harbor+unseen+soil+between+the+layers+of+skin.++Years+ago+it+was+advised+to+add+unpeeled+onions+to+stews,+etc.,+to+boost+the+color.++Not+always+a+great+idea+because+of+the+soil+which+can+harbor+all+sorts+of+bacteria,+insects,+etc..++I+suppose+you+could+try+peeling+back+the+skins+and+rinsing+any+soil+and+then+'reformulating'+the+whole+onion.
Ellen G.
May 9, 2015
What is the green soup please? This looks great, but needs some serving suggestions.
Kristen M.
May 15, 2015
It's a variation on this one! https://food52.com/recipes/22399-justin-burdett-s-chilled-english-pea-soup-with-garlic-cream-pickled-ramps
cookwhatyouhave
May 6, 2015
I'm in the middle of making this and my kitchen smells divine. The onions did take much longer to roast (and I have an oven thermometer and know the temp was right and onions were not extra large) 80 - 120 minutes until meltingly soft. Some were done after 80, one took the full 2 hours.
K N.
September 22, 2019
Thanks for sharing your cooking times! I’m about 75 minutes in and my onions aren’t even close to being molten soft. I won’t panic and I’ll enjoy the smell of roasty goodness and keep checking them for doneness.
Staceybabsonsmith
May 3, 2015
Can you use this in lieu of the cream in cream based dishes? I am lactose intolerant.
Kristen M.
May 15, 2015
Sorry for the delay, Stacey -- that's the idea, although it won't necessarily be a one-to-one swap. It's easiest to use it for finishing dishes and adding to soups and pastas and the like where you can add to taste.
Portia E.
May 3, 2015
I just finished roasting the onions and had a bite of one. It's caramel onion candy! I cannot wait to make the sauce. Thank you!
Beverly
May 3, 2015
"2. Once they have cooled, Remove the peels, and add them into a blender."
Step #2-Blend the peels??
I believe you mean, "Once the onions have cooled, remove and discard the peels; add the onions to the blender"
Step #2-Blend the peels??
I believe you mean, "Once the onions have cooled, remove and discard the peels; add the onions to the blender"
SLC
May 3, 2015
Would+this+cream+only+be+suited+for+savoury+dishes?+What+about+for+sweet+dishes+such+as+those+for+dessert?
Kristen M.
May 3, 2015
This is only suited to savory dishes -- for sweet, my favorite is coconut milk (and cream).
Juliebell
May 3, 2015
I am really intrigued with this and would love to see ongoing comments from others regarding creative use.
Angella
May 3, 2015
Genius+recipe+as+usual,+but+also+poor+and+confusing+grammar+as+usual.
Kristen M.
May 3, 2015
Angella, it would be most helpful if you could point out the spots that you find confusing, so that we can fix them.
paseo
May 1, 2015
It's almost like soubise which I have frozen successfully. If it separates when thawed, put in blender or use a stick blender to bring it back.
Ken P.
May 1, 2015
I'd worry about long term storage. Botulism thrives in a garlic/oil mix. It would be an interesting way to extend the Vidalia onion season, though.
witloof
April 29, 2015
This is so wonderful. I have had to forgo dairy except as a special occasion food and it makes cooking quite a challenge at times. Thank you Mrs. Larkin!!!!
Jacqueline
April 29, 2015
Genius almost seems like an understatement...I love this idea & plan to put it into practice immediately!
judyschwab
April 29, 2015
How long will this keep in the fridge?
Kristen M.
May 1, 2015
Judy, ChefSteps recommended storing no more than a week and freezing if you'd like to store longer. See below for more information.
Kristen M.
May 1, 2015
Apologies, I misspoke -- ChefSteps actually recommends freezing it after a day to keep it freshest tasting, but I'm clarifying further with them.
Kristen M.
May 1, 2015
From Amy at ChefSteps!
"For best results, Grant has recommended that you just put it in the fridge if you make it ahead of time. It will be best if kept for just a few days in the fridge, but should be safe for up to a week. Because it will separate a bit during this time, you will want to blend it quickly for about 20-30 seconds before serving. And, yes, you can freeze it too. Again, we recommend making it a week or less before using so it's really fresh tasting, and it will need a quick blending after thawing then too.
If you use xatham gum, as mentioned in the video, then it will be less likely to separate and will maintain its creamy texture longer without blending. But, either way is just fine."
"For best results, Grant has recommended that you just put it in the fridge if you make it ahead of time. It will be best if kept for just a few days in the fridge, but should be safe for up to a week. Because it will separate a bit during this time, you will want to blend it quickly for about 20-30 seconds before serving. And, yes, you can freeze it too. Again, we recommend making it a week or less before using so it's really fresh tasting, and it will need a quick blending after thawing then too.
If you use xatham gum, as mentioned in the video, then it will be less likely to separate and will maintain its creamy texture longer without blending. But, either way is just fine."
Nico-Nico
April 29, 2015
Does anyone know if this freezes well?
Kristen M.
May 1, 2015
Nico-nico, please see paseo's comment -- I believe it would freeze well, and if it separates after thawing, just blend it again.
See what other Food52ers are saying.